Chicken Fried Steak

Many recipes for Chicken-Fried Steak called for using cube steaks, which are cut from the round and put through a tenderizing machine that makes small, cube like indentations. Unfortunately, overzealous supermarket butchers often mangle the job, so using a different cut of meat, like Flap meat/Sirloin tips, can be just as good. To tenderize the steaks, use the same technique that is used in the cubing process of cube steak and scored the meat on both sides, then bash the tips with a meat mallet until they are thin. For an ultra-crunchy coating that stayed put, pounding the seasoned flour into the steak with a meat mallet is key. Instead of using the deep-fry method using a shallow fry helps in crispness. Submerging the coated meat in deep fat trapped moisture and prevented it from evaporating, resulting in sogginess.

Flap meat is also sold as steak tips or sirloin tips and can be packaged variously as whole steaks, cubes, or strips.

Chicken Fried Steak
Each group may use the same Skillet and breading.
Yield
4each
Yield
4each
Chicken Fried Steak
Each group may use the same Skillet and breading.
Yield
4each
Yield
4each
Ingredients
  • Ingredients
  • 3 1/2cups all-purpose flour
  • 1/2cup cornstarch
  • 1tablespoon garlic powder
  • 1tablespoon onion powder
  • 1/2teaspoon cayenne pepper
  • 2teaspoons baking powder
  • 1 1/2tablespoon salt
  • 1 tablespoon course ground black pepper.
  • 4each large eggs
  • 1/4cup whole milk
  • 1pound beef flap meatcut into four 4-ounce pieces
  • 1 1/2cups peanut or vegetable oil
Yield:
Instructions
  1. Instructions
  2. MAKE COATING Whisk flour, cornstarch, garlic powder, onion powder, cayenne, baking powder, salt, and pepper in large bowl. Transfer 1 cup seasoned flour mixture to shallow dish. Beat eggs in second shallow dish. Add milk to bowl with remaining flour mixture and rub with fingers until mixture resembles coarse meal.
  3. PREPARE STEAKS Pat steaks dry with paper towels and season with salt and pepper. Score meat lightly and then dredge meat in seasoned flour. Using a meat pounder, pound steaks to between 1/8 and ¼ inch thick. One at a time, coat steaks lightly with seasoned flour again, dip in egg mixture, and then transfer to bowl with milk and flour mixture, pressing to adhere. Arrange steaks on wire rack set inside rimmed baking sheet and refrigerate 15 minutes (or up to 4 hours); do not discard milk and flour mixture.
  4. FRY AND SERVE Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Return 2 steaks to bowl with milk and flour mixture and turn to coat. Fry 2 steaks until deep golden brown and crisp, 2 to 3 minutes per side. Transfer to clean wire rack set inside rimmed baking sheet and keep warm in oven. Repeat with remaining steaks. Serve.